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Colorful Cabbage Salad with Apples, Walnuts, and Cranberries

This Colorful Cabbage Salad is crisp, bright, and can be made a day ahead if need be. It's also excellent as a leftover piled onto a turkey sandwich with a swipe of mayo.

Course Salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 6
Author Katie Morford

Ingredients

  • 1/2 medium green cabbage , thinly sliced
  • 1/2 medium red cabbage , thinly sliced
  • 1 medium unpeeled crisp apple such as Granny Smith or Pink Lady , thinly sliced
  • 1 cup walnuts , coarsely chopped
  • 1 cup dried cranberries
  • 1/3 cup thinly sliced red onion
  • 1/3 cup apple cider vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon pure maple syrup
  • 1/2 teaspoon celery seed
  • 1/4 teaspoon salt

Instructions

  1. Put the green cabbage, red cabbage, apple, walnuts, cranberries, and onion into a large bowl and mix well.
  2. In a small bowl, whisk together the vinegar, olive oil, maple syrup, celery seed, and salt. Pour over the cabbage and toss well. Cover and refrigerate until ready to serve.

Recipe Notes

Adapted from a recipe by Sharon Kramis